300g Spaghettini

3 medium-sized courgettes

150g feta cheese

30g shallot

1 small sprig of mint

1 organic lemon

Balsamic Vinegar of Modena PGI

extra virgin olive oil

black pepper

Dice the courgettes, sautée the chopped shallot in a pan with a couple of spoonfuls of oil.  Add the courgettes, adjust salt and cook for some minutes on high flame without browning them.  Douse with half a glass of water and cook for another 5-6 minutes covering with a lid.

Remove from the heat, flavour with grated lemon and torn mint.

In the same pan, heat up some tablespoons of oil with 3-4 tablespoons of Balsamic Vinegar of Modena.

Cook the Spaghetti in salted boiling water, drain when al dente and pour them in the pan with Balsamic Vinegar of Modena and a ladleful of cooking water.

Sautée in such a way to caramelise Spaghetti with the sauce.

Add part of the courgettes and serve. Complete with the remaining courgettes, crumbled feta cheese and a sprinkle of black pepper.

Realizzato con il contributo del Ministero delle Politiche Agricole, Alimentari e Forestali, rif. D.M. n. 9374643 del 14/12/2020.